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Analysis of the interaction between cyanidin-3-O-glucoside and casein hydrolysates and its effect on the antioxidant ability of the complexes
Food chemistry, 2021-03, Vol.340, p.127915-127915, Article 127915
2021
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Effect of whey protein isolate and phenolic copigments in the thermal stability of mulberry anthocyanin extract at an acidic pH
Food chemistry, 2022-05, Vol.377, p.132005-132005, Article 132005
2022
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Effects of ten vegetable oils on heterocyclic amine profiles in roasted beef patties using UPLC-MS/MS combined with principal component analysis
Food chemistry, 2021-06, Vol.347, p.128996, Article 128996
2021
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Profiles of initial, intermediate, and advanced stages of harmful Maillard reaction products in whole-milk powders pre-treated with different heat loads during 18 months of storage
Food chemistry, 2021-07, Vol.351, p.129361-129361, Article 129361
2021
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Mitigative capacity of Kaempferia galanga L. and kaempferol on heterocyclic amines and advanced glycation end products in roasted beef patties and related mechanistic analysis by density functional theory
Food chemistry, 2022-08, Vol.385, p.132660-132660, Article 132660
2022
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Effect of heat treatment on the release of off-flavor compounds in soy protein isolate
Food chemistry, 2024-03, Vol.437, p.137924-137924, Article 137924
2024
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The inhibitory effects of yellow mustard (Brassica juncea) and its characteristic pungent ingredient allyl isothiocyanate (AITC) on PhIP formation: Focused on the inhibitory pathways of AITC
Food chemistry, 2022-03, Vol.373 (Pt A), p.131398-131398, Article 131398
2022
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Research progress on generation, detection and inhibition of multiple hazards - acrylamide, 5-hydroxymethylfurfural, advanced glycation end products, methylimidazole - in baked goods
Food chemistry, 2024-01, Vol.431, p.137152-137152, Article 137152
2024
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Simultaneous generation of acrylamide, β-carboline heterocyclic amines and advanced glycation ends products in an aqueous Maillard reaction model system
Food chemistry, 2020-12, Vol.332, p.127387-127387, Article 127387
2020
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Enzymatic hydrolysates of soy protein promote the physicochemical stability of mulberry anthocyanin extracts in food processing
Food chemistry, 2022-08, Vol.386, p.132811-132811, Article 132811
2022
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Release mechanism between sarcoplasmic protein–bound and free heterocyclic amines and the effects of dietary additives using an in-vitro digestion model
Food chemistry, 2022-05, Vol.377, p.131993-131993, Article 131993
2022
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Effects of whey protein isolate and ferulic acid/phloridzin/naringin/cysteine on the thermal stability of mulberry anthocyanin extract at neutral pH
Food chemistry, 2023-11, Vol.425, p.136494-136494, Article 136494
2023
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In vitro phenolic bioaccessibility of coffee beverages with milk and soy subjected to thermal treatment and protein–phenolic interactions
Food chemistry, 2022-05, Vol.375, p.131644-131644, Article 131644
2022
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Exploring the relationship between potato components and Maillard reaction derivative harmful products using multivariate statistical analysis
Food chemistry, 2021-03, Vol.339, p.127853, Article 127853
2021
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Unraveling inhibitory effects of Alpinia officinarum Hance and curcumin on methylimidazole and acrylamide in cookies and possible pathways revealed by electron paramagnetic resonance
Food chemistry, 2022-09, Vol.389, p.133011-133011, Article 133011
2022
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Effects of polyphosphates and sodium chloride on heterocyclic amines in roasted beef patties as revealed by UPLC-MS/MS
Food chemistry, 2020-10, Vol.326, p.127016-127016, Article 127016
2020
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Simultaneous determination of the PhIP-proline adduct and related precursors by UPLC-MS/MS for confirmation of direct elimination of PhIP by proline
Food chemistry, 2021-12, Vol.365, p.130484-130484, Article 130484
2021
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Entrapment of cyanidin-3-O-glucoside in β-conglycinin: From interaction to bioaccessibility and antioxidant activity under thermal treatment
Food chemistry, 2023-01, Vol.398, p.133832-133832, Article 133832
2023
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Effects of 60Co-irradiation and superfine grinding wall disruption pretreatment on phenolic compounds in pine (Pinus yunnanensis) pollen and its antioxidant and α-glucosidase-inhibiting activities
Food chemistry, 2021-05, Vol.345, p.128808-128808, Article 128808
2021
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Effects of 60 Co-irradiation and superfine grinding wall disruption pretreatment on phenolic compounds in pine (Pinus yunnanensis) pollen and its antioxidant and α-glucosidase-inhibiting activities
Food chemistry, 2021-05, Vol.345, p.128808
2021
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Ginger essential oil-based microencapsulation as an efficient delivery system for the improvement of Jujube (Ziziphus jujuba Mill.) fruit quality
Food chemistry, 2020-02, Vol.306, p.125628-125628, Article 125628
2020
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Role of exogenous melatonin involved in phenolic metabolism of Zizyphus jujuba fruit
Food chemistry, 2021-03, Vol.341 (Pt 2), p.128268-128268, Article 128268
2021
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Role of exogenous melatonin in table grapes: First evidence on contribution to the phenolics-oriented response
Food chemistry, 2020-11, Vol.329, p.127155-127155, Article 127155
2020
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Characterization and comparison of lipids from human and ewe colostrum based on lipidomics analysis
Food chemistry, 2023-01, Vol.400, p.133998-133998, Article 133998
2023
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Identification of phytochemicals and antioxidant activity of Premna microphylla Turcz. stem through UPLC-LTQ-Orbitrap-MS
Food chemistry, 2022-03, Vol.373 (Pt B), p.131482-131482, Article 131482
2022
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